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Spinach Stuffed Pork Chop with Lemon Caper Sauce on a Plate

Spinach Stuffed Pork Chops with Lemon Dijon Caper Sauce

This spinach stuffed pork chop recipe with lemon dijon caper sauce is so fancy and so easy. Impress your dinner guests with this healthy recipe!
Course Mains
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings
Calories 318kcal


  • 1 tablespoon coconut oil
  • 1 tablespoon capers
  • 2 cloves garlic minced
  • 6 sun-dried tomatoes diced
  • 10 oz. frozen spinach, thawed and excess water squeezed out
  • ½ teaspoon salt plus more for seasoning
  • ½ teaspoon freshly ground black pepper plus more for seasoning
  • ¼ teaspoon dried thyme
  • 3 slices raw bacon
  • 4 center-cut pork chops 4 ounces each
  • 1 ½ cups chicken broth
  • ½ lemon zested
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard


  • Crisp bacon slices in a medium saute pan and let cool on a paper towel. Save the bacon grease and reduce to medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes.
  • Transfer the mixture to a medium bowl. Crumble cooked bacon slices into the bowl. Stir to combine and set aside.
  • Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with ¼ of the spinach and sun-dried tomato mixture and close the pork around the stuffing (may need to secure with a toothpick). Season the outside of the pork with salt and pepper.
  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  • Warm 1 tablespoon coconut oil in the same skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side depending on thickness.
  • Transfer the pork to a side dish and tent with foil to keep warm.
  • Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes.
  • Add in capers at the last minute and spoon sauce over the pork before serving.


This filling would actually make a really good side dish, I'll have to keep that in mind the next time I need to spruce up my spinach!


Calories: 318kcal | Carbohydrates: 8g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 921mg | Potassium: 915mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8361IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 3mg